Tira-Bean-Su

Are you tired of serving Tiramisu in the same boring way? With a bit of effort and some imagination we are trying to blend 3D Printing with Cooking. A re-visited version of the most classic Italian dessert, the Tira-bean-su!

For the mould:

1. 3d printer
2. PLA Filament

For the Tiramisu (for 4 beans of 8,5 x 6,5 cm each):

1. 4 Savoiardi biscuits
2. 80 gr of sugar
3. Coffee (3 espresso equivalent)
4. 250 gr of Mascarpone
5. 2 Eggs
6. 2 tsp Cocoa in powder
7. 50 gr of chocolate (milk or dark depending on your preference)

Download the picture of a coffee bean that you like. I used that to create the shape and finally the mould in Fusion. When you print it the size of the mould depends on how big you want your beans to be (which will also change the amount of ingredients that you need). The following recipe is for four beans of 8.5 cm in length and 6.5 cm wide. Although completely up to you.

Melt over a water bath the chocolate

Take the savoiardi and cut them in half.

Dip one side of each savoiardi into the chocolate and pair them together to form a sandwich. Allow to set.

In the meantime, make 3 espresso in a bowl, or you can even use instant coffee. Allow to cool down.

Firstly, take the eggs and divide the white from the yolks.

Whisk the egg whites until stiff peaks form. To test, carefully invert the bowl, if the whites stay in place, they are ready (but do be careful!)

In a separate bowl, whisk yolks and sugar until pale and creamy.

In a third bowl... have the mascarpone and gently mix it until smoother. Add, slowly, the egg whites (bit by bit) and mix reaaaally slowly. Once that is done, add the yolks and sugar mixture, again, reaally slowly.

You can do this in 2 ways (I will show you the results of both).

1: Assemble directly in the mould

2: use some cling film to cover the inside of the mould (I suggest n 2 as it makes it easier to take the bean out)

Add the mascarpone mix, dip the paired savoiardi in the coffee and add it on top of the mascarpone mix. Close the mould and add the remaining mascarpone mix until completely full.

Things to watch out: A) do not press the savoiardi too much in the mascarpone otherwise you will see it on the other side; B) the coffee MUST be cold, otherwise you`ll melt the mascarpone mix; C) make sure to clean the top of the mould otherwise it will be difficult to get the bean out.

Take the mould to the freezer and wait for at least 4 hrs

Take the mould out of the freezer and take the bean out (I posted two different pictures so you can see the difference between option 1 and 2 in Step 5)

Sprinkles the cacao powder on top to cover the entire bean.

Ready to be enjoyed!